This dish is a must for any brunch. It consists of poached eggs with a delicious hollandaise sauce. It may seem like a very complicated dish to prepare but just wait and see how easy it is!
Productos con los que prepararla
Ingredients
For the sauce:
- Butter 70g
- Egg yolks 2
- Water 20g
- Lemon juice 1 dash
- Salt 1 pinch
- Black pepper to taste
- Sherry vinegar 50ml
For the poached eggs:
- Eggs 4
- Olive oil For greasing
Sides:
- Smoked salmon 4 slices
- Toast 2 large slices
- Chives To decorate
Instructions
Preparing the sauce:
- Insert the blade attachment. Melt the butter for 3 minutes at 50ºC at speed 1. Place it in a jar and set aside for later.
- Without washing the glass, add the water, lemon juice, salt, pepper, egg yolks and cook for 2 minutes at 70ºC at speed 4. When the temperature is 60ºC, pour the butter bit by bit into the feed tube.
- If the sauce is too thin, programme for another minute.
Preparing the poached eggs:
- Set the water to boil.
- Meanwhile, line a small bowl with plastic wrap and grease it with olive oil. Crack the egg inside and add a pinch of salt. Close the plastic wrap with string or a clip, forming a little package.
- Pour the eggs into the boiling water and cook for 3 minutes. Wait a little for them to cool and remove them from the “packages”.
Plating up:
- Toast two pieces of bread.
- Place the turkey slices in a frying pan over medium heat and cook them until golden brown.
- Place the turkey on the toasted bread, add the two eggs, pour the sauce on top and decorate with chopped chives.
- Notes: Instead of turkey, you can use bacon, smoked salmon or cured ham.